Hoping to rejuvenate this community a bit, with at least one recipe a week. (Feel free to follow suit!) This is a modification I made on a recipe from America's Test Kitchen, which is a source for a lot of amazing and well-tested (natch) food. I made the muffins a just a tad sweeter and added the raisins to create a more cookie-reminiscent snack treat rather than a more staid breakfast muffin.

Accessibility Notes:To make these muffins you need to be able to accurately measure things in spoons and cups, chop nuts (unless purchased chopped) operate a food processor, mix and fold a thick batter with wire whisk and spatula, fill a muffin tin and move the tin in and out of the oven.

Drizzle the melted butter over the mixture and stir until thoroughly and evenly combined, with no clumps. Cover with plastic wrap and set aside.

Prepare the Muffins:

Melt 2 tablespoons of butter over medium heat in a large (10 inch) skillet. Add the oats and brown to a golden color, stirring frequently for 6-8 minutes.

Transfer the browned oats to a food processor and process into a fine meal, approximately 30 seconds. Add the flour, salt, baking powder and baking soda and pulse three or four times, just until combined.

In a large mixing bowl, combine melted butter and brown sugar, whisking together until the mixture is smooth. Add the milk, eggs and vanilla extract and whisk until smooth.

Gently fold one half of the oat mixture into the wet ingredients, lifting slowly with the whisk, tapping it against the side of the bowl to release clumps. Add remaining oat mixture and fold in just until no flour is visible in the batter. Do not whisk vigorously or overmix, as this will toughen the batter.

Set the batter aside for 20 minutes so that the oat flour will hydrate. During this time, prepare the raisins by covering with hot water and rehydrating. Preheat oven to 375°F/190°C and place rack at the middle level. Prepare a 12 cup muffin tin by greasing and flouring. (Paper liners are not recommended for this muffin.)

Drain the raisins and spread on paper towel to remove excess water. Gently fold the drained raisins into the batter with a flat spatula.

Divide the batter evenly into the prepared muffin tin, approximately ½ cup per muffin, using a measuring cup or ice cream scoop. Top each muffin with approximately 2 tablespoons of the topping mixture.

Bake at 375°F/190°C for 11 minutes, rotate, and continue baking 8-12 additional minutes or until a toothpick inserted into the center of the muffins comes out clean.

Cool muffins in the tin on a wire rack for at least 10 minutes before removing. Serve warm or completely cooled.